Eggplant purée

Eggplant and Jerusalem artichoke purée

Place the eggplant on a baking tray lined with aluminum foil. Prick the eggplant all over with the tynes of a fork. Bake at 400°F for 45 minutes or until the skin is blackened.

Dice the eggplant and add the other ingredients.

Place the purée in a bowl and season with sesame seeds. Serve with bread, pita, chips, vegetables, etc.

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